Red Thai Curry
Dive into the bold, aromatic flavors of **Red Thai Curry**, a dish that’s as vibrant as it is delicious. Prepared with a rich base of creamy coconut milk and fragrant red curry paste, this authentic recipe is packed with tender slices of chicken (or tofu for a vegetarian option), crisp red bell peppers, green beans, and savory bamboo shoots. The splash of lime juice and the addition of kaffir lime leaves create a zesty balance, while fish sauce and brown sugar lend depth and subtle sweetness. Simmered to perfection in just 25 minutes, this Thai classic is ideal for a quick yet satisfying dinner. Served over fluffy white rice and garnished with fresh basil, this curry offers a delightful blend of spice, comfort, and freshness in every bite. Perfect for lovers of Thai cuisine, it’s a one-pot recipe that will transform your weeknight meals!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Red curry paste
- 500 grams Chicken breast (or tofu for vegetarian)
- 400 ml Coconut milk
- 200 ml Chicken broth (or vegetable broth)
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 4 pieces Kaffir lime leaves
- 1 medium Red bell pepper
- 150 grams Green beans
- 100 grams Bamboo shoots
- 20 grams Basil leaves
- 1 tablespoon Lime juice
- to taste Salt
- 200 grams White rice
Instructions
Begin by cooking the white rice according to the package instructions so it is ready when you need it.
Heat the coconut oil in a large pan over medium-high heat. Add the red curry paste and sauté for 2-3 minutes to release the flavors.
Add the sliced chicken breast (or tofu) to the pan and stir well, cooking until the chicken is browned and cooked through about 5 minutes.
Pour in the coconut milk and chicken broth, stirring to combine with the curry paste and chicken.
Add the fish sauce, brown sugar, and kaffir lime leaves. Stir well and bring the mixture to a gentle simmer.
Slice the red bell pepper into thin strips, and trim the ends of the green beans. Add both vegetables to the curry along with the bamboo shoots.
Continue to simmer the curry for another 10 minutes, allowing the vegetables to cook through and the flavors to meld.
Just before serving, stir in the fresh basil leaves and lime juice, adjusting the seasoning with salt if needed.
Serve the red Thai curry hot over a bed of steamed white rice, garnishing with extra basil leaves if desired.
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 4789 mg | 208% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 51.9 g | ||
| Protein | 171.1 g | 342% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 266 mg | 20% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2766 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
